COUNTRY: TRINIDAD & TOBAGO
CONTRIBUTED BY: Denis Cardenas, Owner at El Jalapeno
The origins of this food began in Trinidad by the Deen family, Emamool Deen (a.k.a. Mamudeen) and his wife Rasulan in 1936 in Fairfield Princes Town. The name ‘doubles’ originated in 1937. When Mamudeen started the business the products he sold were Fried Channa wrapped in cone-shaped packs.
Spicy Flat bread (Bara)
3 cups flour
1 teaspoon cumin
½-1 teaspoon turmeric
2 teaspoons active or dry yeast
1/2 teaspoons salt
½ teaspoon white pepper
1 ¼ cup warm water or more adjust water to form soft dough
1 Tablespoon sugar
¼ – 1/2 cup canola oil
2 -3 tablespoon curry powder
1 large onion diced
2 teaspoons minced garlic
1 teaspoon ground allspice
1 teaspoon ground nutmeg spice
1½ teaspoon smoked paprika
2 teaspoons fresh or dried thyme
1 teaspoon cumin spice
1 teaspoon white pepper.
2 cans of chickpeas drained
½ tablespoon bouillon chicken powder optional
2 cups or more broth or water
½-1 teaspoon cayenne pepper optional
1 scotch bonnet or habanero pepper
2 green onions chopped
2 tablespoons or more chopped parsley
Salt to taste
Bara (Spicy Flat bread)
- In a large bowl combine all-purpose, yeast, salt sugar cumin, turmeric, and yeast. Thoroughly mix.
- Then add warm water a little at a time until you get to a desired consistency – soft- ball. If dough is too sticky, add some oil to your hands. Knead for about a minute or 2.
- Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size -approximately 1- 2 hours. Punch down.
- Divide in to about 18 or more pieces. These are medium sized – you may make it smaller and divide into walnut sizes.
- Place each piece on a board. Again, use oil if the dough is slightly sticky. Roll out flat. Set aside. Repeat with the remainder of the dough.
- In a large saucepan heat vegetable oil, until at a medium heat.
- Fry for about 30 seconds or less on each side. Bara should puff up.
- Use a large spoon to remove from the pan. Drain on kitchen paper to soak up any excess oil.
- Heat oil in a large saucepan. Add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder. Stir occasionally for about 2-3 minutes until onion is translucent.
- Add stock / water if necessary, to prevent burning.
- Next add chickpeas, scotch bonnet pepper, green onion and broth. Bring to a boil and let it simmer until sauce thickens – approx. 20 minutes. Throw in some parsley, adjust for salt, pepper and stew consistency.
Serve doubles by placing one Bara on a plate, spooning one tablespoon of the chickpea filling on it, top with preferred condiments. Top with an additional bara if desired.